Food & Wine
Chinese beef and noodle stir-fry
Who doesn’t love a good stir-fry? Easy to make, healthy and incredibly flavoursome, you’ll have guests hoodwinked into thinking this Chinese-influenced dish took a lot more time and effort than it really did!
Serves: 4
Ingredients:
- 150g dried rice noodles
- 2 tsp. cornflour
- ¼ cup water
- ¼ cup soy sauce
- 1 tbsp. brown sugar
- 1 tsp. fresh chilli, crushed
- 500g lean beef steak of your choice
- 2 cloves garlic, chopped finely
- 2 tsp. ginger, grated
- 1 bunch bok choy, ends trimmed
- 150g green beans, halved
- 1 can baby corn spears, drained, rinsed and halved
Method:
- Cook noodles in unsalted water then drain and put aside.
- Add cornflour and water to a small jug and mix until they form a paste. Add in soy sauce, sugar and chili and stir.
- Cut beef into small strips and season with garlic and ginger. Place an oiled non-stick wok on a high heat and add half of the beef, cooking until browned and then removing from the heat. Repeat with remaining beef.
- Chop bok choy leaves into sizes of your preference. Place beans, corn and bok choy leaves in the wok and stir-fry with vegetable oil for up to 2 minutes before adding beef and sauce.
- Stir until the sauce thickens, then add noodles and stir until all ingredients are combined and hot. Serve immediately.
Note: feel free to add in any extra vegetables of your choice. We recommend carrot, spring onion and more fresh chilli.
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